Moonlight O'er the Highlands Ale

Brewer:	Charlie Mangum		Email:	hnsguy@aol.com
Beer:	Moonlight O'er the Highlands Ale		Style:	Scottish Light Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	13 IBU
OG:	1.041		FG:	1.010
Alcohol:	4.0% v/v (3.1% w/w)
Grain:	8 oz. British amber 10 oz. American crystal 60L 8 oz. Dextrine malt (Cara-Pils)
Steep:	Place the specialty grain (in a grain bag) in 1 gallon cold distilled water. Bring to 160° slowly (about 20 to 30 minutes). Turn off heat and steep for remainder of 30 minutes. While steeping, bring 1/2 gallon of water to 190°. When steep is done, sparge the grain bag with the hot water and add to wort.
Boil:	45 minutes	SG 1.136	1.5 gallons
	2 lb. Light dry malt extract 4 oz. Rice extract 2 lb. Honey
	Bring wort to boil and remove from heat. Add extracts and stir well. After extracts have disolved completely, return to boil. Add 1.5 tbs Irish Moss 15 minutes before end of boil.
Hops:	1 oz. Saaz (3.75% AA, 45 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (aroma)
Yeast:	Wyeast 1728 Scottish Ale yeast (or equivalent).
Log:	Primary fermentation for 3 to 4 days. Rack to secondary when fermentation slows noticeably. Bottle after 7 days in secondary.
Tasting:	This is still bottle conditioning, will update later. Would like to hear from anyone who tries this (email address above).

Recipe posted 08/27/99.